Potatoes with Chicken Curry

Ingredients

Chicken (thigh) 1100 g

Onion 1

Bell pepper red 1

Green chili 1

Garlic 2 cloves

Salt to taste

Curry powder 3 tbsp

Potatoes 8

Chicken bouillon cube

Water 500 ml

Bay leaf 2

Green peas 1/2 tbsp

Saffron 1 tsp

Turmeric 2 tsp

Sunflower oil

Peel the potatoes and cut into large cubes. Wash and dry the chicken thighs. Make several deep cuts in the thighs.

Coarsely chop the onion, garlic, chili, and paprika and process in a food processor. Or chop very finely. Add salt, curry powder, turmeric, and 2 tbsp sunflower oil and mix. Brush the chicken thighs with the mixture and cover with plastic wrap. Let marinate for 1 hour.

Heat 5-6 tablespoons of sunflower oil. Remove the chicken thighs from the marinade, but do not discard the marinade. Fry over medium heat on both sides until golden brown, about 7 minutes per side. Then remove from the pan.

In another heavy-bottomed pan, pour 1 tablespoon of olive oil, add the marinade, and fry for 1 minute, stirring. Then, add water once it boils, add saffron, and salt to taste (or a bouillon cube).

Next, add the sliced potatoes. Place the chicken thighs on top of the potatoes. Close the lid and cook for 30-35 minutes over medium heat. Then, uncover and cook until most of the liquid has evaporated. By this time, the potatoes and chicken thighs should be cooked through.

Five minutes before they're done, add the peas. The finished dish can be garnished with finely chopped multicolored paprika and parsley.

Enjoy!